Brussels Sprouts Cream Cheese Mustard (Printable)

Tender Brussels sprouts in a velvety cream cheese-mustard sauce with garlic and lemon. A German-inspired vegetarian side ready in 30 minutes.

# What you need:

→ Vegetables

01 - 21.2 oz Brussels sprouts, cleaned and trimmed
02 - 1 small onion, finely chopped
03 - 1 garlic clove, minced
04 - Fresh chopped parsley for garnish

→ Sauce

05 - 5.3 oz cream cheese
06 - 2 tablespoons Dijon mustard
07 - 5 fl oz vegetable broth
08 - 2 tablespoons butter
09 - 1 teaspoon fresh lemon juice
10 - Salt and pepper to taste

# Directions:

01 - Bring a large pot of salted water to a boil. Add cleaned and trimmed Brussels sprouts and cook for 5-7 minutes until just tender but still firm. Drain thoroughly and set aside.
02 - In a large skillet, melt butter over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent.
03 - Add minced garlic and sauté for 1 minute until fragrant.
04 - Reduce heat to low. Stir in cream cheese and Dijon mustard, mixing until smooth and fully combined.
05 - Gradually pour vegetable broth into the skillet while stirring continuously until the sauce achieves a creamy and homogeneous consistency.
06 - Season with salt, pepper, and lemon juice. Stir thoroughly to combine all flavors.
07 - Add cooked Brussels sprouts to the skillet. Gently toss to coat evenly in the sauce and heat through for 2-3 minutes.
08 - Transfer to a serving dish and garnish generously with fresh chopped parsley.

# Expert tips:

01 -
  • The cream cheese and Dijon create a sauce so silky it clings to every leaf without feeling heavy.
  • It turns skeptics into believers, even those who swear they hate Brussels sprouts.
  • Everything comes together in one skillet after a quick boil, making cleanup almost too easy.
  • The balance of tangy mustard, bright lemon, and rich butter feels like comfort food that respects your taste buds.
02 -
  • Don't overcook the Brussels sprouts in the boiling water, they'll finish cooking in the sauce and you want them to stay bright green and slightly firm.
  • Stir the cream cheese and mustard together over low heat or it can break and turn grainy instead of silky.
  • Add the broth slowly while stirring, rushing it can cause the sauce to separate instead of coming together smoothly.
  • Taste the sauce before adding the sprouts because once they're coated it's harder to adjust the seasoning evenly.
03 -
  • Cut an X into the stem end of larger Brussels sprouts so they cook evenly and absorb the sauce better.
  • Use a whisk instead of a spoon when adding the broth to the cream cheese, it helps the sauce come together faster and smoother.
  • Reserve a few tablespoons of the cooking water before draining the sprouts, you can use it to thin the sauce if it gets too thick.
  • Let the butter foam but not brown when sauteing the onion, that subtle nutty aroma adds another layer without overpowering the dish.
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